Description
Baked Falafel with Cucumber Yogurt Slaw is a delicious and healthy dish that combines crispy baked falafel with a refreshing cucumber yogurt slaw.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp flour
- 1 tbsp olive oil
- 1 cucumber, grated
- 1 cup yogurt
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, salt, and pepper. Pulse until combined but still chunky.
- Add flour and olive oil, and pulse again until mixed.
- Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, flipping halfway through, until golden brown.
- For the slaw, mix grated cucumber, yogurt, lemon juice, salt, and pepper in a bowl.
- Serve the baked falafel with the cucumber yogurt slaw on the side.
Notes
- For a spicier kick, add cayenne pepper to the falafel mixture.
- These falafels can be frozen before baking for later use.
- Serve with pita bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Baked Falafel, Cucumber Yogurt Slaw, Vegan Recipe, Healthy Meal